Kung Pao Chicken

Glaze

• 5 green onions, cut into pieces
• 5 garlic cloves
• 13 - 18 dried red chilies, stems removed
• 4 tsp corn starch
• 1 tbsp dark brown sugar
• 1 ½ tsp ground ginger
• ¼ tsp dried chili flakes, to taste
• 4 oz fermented black bean paste
  or 4 oz black bean garlic sauce
• 2 ½ oz chicken stock
  or 2 ½ oz chicken stock, low sodium
• 1 ½ oz soy sauce
  or 1 ½ oz soy sauce, light
• 1 ½ oz black vinegar
• 1 tbsp Chinese cooking wine
• 1 tbsp peanut oil

Sauté

• 20 oz water
• 32 oz chicken breast, skinless, boneless, cubed (1 in.)
• 1 ½ oz peanut oil
• 8 oz bell peppers, diced (½ in.)
• 8 oz zucchini, sliced (¼ in.)
• 4 oz carrots, sliced (¼ in.)
• 2 ½ oz raw unsalted peanuts, plus extra to garnish
• green onions, sliced on the bias, to garnish
• cooked rice, to serve (see Tip)